Butternut squash croquette with curry
Preparation time:
Baking / Cooking time:
Crispy meets creamy. This recipe explores two sides of our favourite Autumn ingredient. We use part of the butternut squash for a creamy curry and the other part for crunchy croquettes! A wonderful play of textures and flavours which you have to try.
Step 1/7
Sweat the diced coconut and diced onions in some coconut oil. Add the curry paste and lightly fry.
Step 2/7
Add the ginger and deglaze with water and coconut milk. Simmer for around 20 minutes.
Step 3/7
Cut the other half of the pumpkin into slices 1 cm thick and roll them first in the flour mixture, then in the plant-based drink and finally in the breadcrumbs. Alternatively, the flour mixture can be mixed with the plant-based milk and the slices can then be dipped in this mixture and rolled in the panko. This method results in a slightly thicker coating.
Step 4/7
Fry the pumpkin halves in a pan with enough oil for 10–15 minutes until golden brown. Turn every few minutes.
Step 5/7
Prepare the jasmine rice.
Step 6/7
Finely purée the vegetables in the curry with a hand blender and finally season to taste with fish sauce (or vegan alternative), agave syrup and a little salt if necessary.
Step 7/7
Serve the jasmine rice with the curry and breaded pumpkin and top with coriander and (optional) black sesame seeds.
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